Instant Pot Vegan Chili
INGREDIENTS
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1 large onion, diced
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1 red bell pepper, diced
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1 ½ cups water
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4 tablespoons miso powder
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4 tablespoons chili powder
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2 tablespoons coconut milk powder
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2 teaspoons ground cumin
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1 teaspoon paprika
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½ teaspoon oregano
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4 tablespoons vegetable broth powder (such as Seitenbacher® Vegetarian Vegetable Broth and Seasoning)
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2 (16 ounce) cans 3-bean mix, drained and rinsed
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1 (15 ounce) can black beans, drained and rinsed
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1 (15 ounce) can pinto beans, drained and rinsed
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1 (15 ounce) can whole kernel corn, drained
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1 (10 ounce) can diced tomatoes
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1 (8 ounce) can tomato sauce
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1 (6 ounce) can chopped green chilies
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4 cloves garlic, minced
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DIRECTIONS
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and bell pepper and saute for 5 minutes.
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Combine water, miso powder, chili powder, coconut milk powder, cumin, paprika, and oregano in a bowl and whisk until blended. Pour into the pot with the onion and add vegetable broth powder. Add 3-bean mix, black beans, pinto beans, corn, diced tomatoes, tomato sauce, green chiles, and garlic to the pot and simmer 5 minutes.
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Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
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TIPS
Use any color bell pepper you prefer.
Feel free to wait for a natural release for the pressure cooker if you have the time.
NUTRITION FACTS (per serving)
327 Calories 7g Fat 53g Carbs 16g Protein